Crispy Chickpea Buddha Bowl with Roasted Vegetables and Creamy Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Buddha Bowl with Roasted Vegetables and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Roasted Vegetables and Creamy Tahini Dressing

Savor a vibrant bowl featuring crispy roasted chickpeas paired with tender roasted sweet potato, bell pepper, and red onion, all complemented by hearty baked tofu and a fluffy base of quinoa. Drizzled with a light, creamy tahini dressing, this buddha bowl is a celebration of textures and flavors that fuels your body with clean, balanced nourishment.

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NUTRITION

565kcal
Protein
30.5g
Fat
16.2g
Carbs
78.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted Chickpeas (approx. 150g)

0.5 medium Sweet Potato (approx. 75g)

0.5 medium Red Bell Pepper (approx. 75g)

0.25 medium Red Onion (approx. 25g)

5 oz Baked Tofu (approx. 140g)

0.5 cup cooked Quinoa (approx. 93g)

0.5 tablespoon Tahini

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss the chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices (like paprika and cumin). Spread them out on a baking sheet lined with parchment paper.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Slice the red bell pepper into strips and cut the red onion into thin wedges. Toss the vegetables with a little olive oil, salt, and pepper, and spread them on another baking sheet.

  • 3

    Place both baking sheets in the oven. Roast the chickpeas for about 25-30 minutes until crispy, stirring halfway through. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the chickpeas and vegetables are roasting, press and cut the tofu into cubes. Bake or pan-fry the tofu with a light seasoning until edges are golden and firm, about 8-10 minutes.

  • 5

    If not already prepared, cook quinoa according to package instructions until fluffy.

  • 6

    To make the tahini dressing, simply whisk together the tahini with a splash of water, lemon juice, and a pinch of salt. Adjust the consistency with water as needed.

  • 7

    Assemble your Buddha bowl by layering the cooked quinoa as a base, then topping with the roasted chickpeas, mixed vegetables, and tofu cubes. Drizzle the creamy tahini dressing over the bowl and enjoy immediately.

Crispy Chickpea Buddha Bowl with Roasted Vegetables and Creamy Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Buddha Bowl with Roasted Vegetables and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Roasted Vegetables and Creamy Tahini Dressing

Savor a vibrant bowl featuring crispy roasted chickpeas paired with tender roasted sweet potato, bell pepper, and red onion, all complemented by hearty baked tofu and a fluffy base of quinoa. Drizzled with a light, creamy tahini dressing, this buddha bowl is a celebration of textures and flavors that fuels your body with clean, balanced nourishment.

NUTRITION

565kcal
Protein
30.5g
Fat
16.2g
Carbs
78.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted Chickpeas (approx. 150g)

0.5 medium Sweet Potato (approx. 75g)

0.5 medium Red Bell Pepper (approx. 75g)

0.25 medium Red Onion (approx. 25g)

5 oz Baked Tofu (approx. 140g)

0.5 cup cooked Quinoa (approx. 93g)

0.5 tablespoon Tahini

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss the chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices (like paprika and cumin). Spread them out on a baking sheet lined with parchment paper.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Slice the red bell pepper into strips and cut the red onion into thin wedges. Toss the vegetables with a little olive oil, salt, and pepper, and spread them on another baking sheet.

  • 3

    Place both baking sheets in the oven. Roast the chickpeas for about 25-30 minutes until crispy, stirring halfway through. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the chickpeas and vegetables are roasting, press and cut the tofu into cubes. Bake or pan-fry the tofu with a light seasoning until edges are golden and firm, about 8-10 minutes.

  • 5

    If not already prepared, cook quinoa according to package instructions until fluffy.

  • 6

    To make the tahini dressing, simply whisk together the tahini with a splash of water, lemon juice, and a pinch of salt. Adjust the consistency with water as needed.

  • 7

    Assemble your Buddha bowl by layering the cooked quinoa as a base, then topping with the roasted chickpeas, mixed vegetables, and tofu cubes. Drizzle the creamy tahini dressing over the bowl and enjoy immediately.